Sweet Corn & Summer Squash Gnocchi

It’s officially corn season here at Tumbleweed Farm and we could not be more thrilled. We’ve been waiting all year for our first bite into an ear of sweet corn and that moment finally happened this week. We always eat our first couple of ears right off the stalk (no cooking required) and it’s one of the highlights of the season. We almost ran to the store for some champagne just for the occasion!

This gnocchi dish is a celebration of the summer harvest. We were able to pick a ton of fresh sweet corn for our CSA members and this recipe ended up being the recipe of the week for their vegetable boxes. We loaded them up with plenty of squash, basil, hot peppers and of course sweet corn (along with many other farm goodies) and this farm to table dish highlights this weeks harvest.

Gnocchi is one of Taylor’s favorite dishes and although I didn’t make my gnocchi from scratch this time (it’s pretty easy) I find store bought gnocchi to be perfectly fine when you’re in a pinch for time. This dish is on the table in less than 20 minutes and bursting with farm fresh flavors. I hope you all enjoy this simple meal as much as we do. Crack open some bubbly, clink glasses with someone you love and enjoy the summer harvest.

Sweet Corn & Summer Squash Gnocchi

Prep Time: 10 minutes    Cook Time: 10 minutes    Serves: 4

  • 1 (16 ounce) package of gnocchi
  • 4 Tablespoons unsalted grass-fed butter
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves of garlic, minced
  • 1 small summer squash, cut into 1/4 inch rounds
  • 1 small zucchini, cut into 1/4 inch rounds
  • 1 cup sweet corn kernels (from about 2 ears)
  • 2 Tablespoons fresh lemon juice
  • 4 ounces good quality feta cheese, crumbled
  • 1/4 cup basil, julienned
  • 2-3 squash bossoms, chopped (optional)
  • salt + pepper to taste

Preparation

  1. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook for about 2 minutes (or until they rise to the top of the water) Drain and return the gnocchi to the pan. Add 1 Tablespoon of the butter to the gnocchi and toss well.
  2. Heat remaining 3 Tablespoons of butter in a large skillet over medium heat. Cook the butter until it begins to bubble and turn light brown (be careful not to burn the butter!) Add the garlic and jalapeño and cook for about 1 minute. Stir in the summer squash, zucchini and corn. Cook, stirring often until the vegetables begin to brown up a bit. About 3 minutes. Stir in the cooked gnocchi and toss well. Squeeze 2 Tablespoon of fresh lemon juice into the pan and top with feta, squash blossoms (if using), basil and plenty of salt + pepper. Divide among plates and serve warm with a sprinkle of more cheese if desired.
 

Notes

*This recipe is adapted from The Kitchn website *Use this recipe as a guide and adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply

6 thoughts on “Sweet Corn & Summer Squash Gnocchi

  1. Pam Lewis says:

    Wow! The best corn on the cob ever. Sometimes you just can’t beat a little butter, salt and pepper. Yum! Yum! Yum! Pam, Jim, liz and Eric

  2. Gnocchi is the BEST. Maybe it’s just my Italian roots speaking here, but there’s something so satisfying about biting into a perfectly cooked, chewy gnoccho. 🙂

  3. Selina Pope says:

    Yum! Just finished making this for my Friday night supper, added green beans as I have a surplus, reminds me of an updated succotash!
    Thanks for sharing so much of yourself and what you do, I love your style of creating recipes, mostly all I cook these days, and your Friday blog!

  4. Sweet corn is definitely deserving of a champagne toast. I haven’t been able to get enough of it this season. Love this recipe to pieces.

  5. Jayme says:

    Instant favorite! I added some heirloom tomatoes and paired it with a Samuel Smith Apricot Ale. Thanks!

    1. Andrea says:

      Love your additions-especially the apricot ale!

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